Sometimes you have to time your lunch to match a food truck schedule but it's worth it! Tried out this crispy chicken rice bowl with a soy braised egg, pickled mustard greens and garlic pickled cucumbers served on top of Taiwanese style diced pork belly over rice. That was a mouthful to say but this was clearly a packed lunch with lots of flavors and meat options.

Loved the fried chicken (had a craving) and the rice with pork belly underneath worked well together with the chicken and without. Was pretty happy with this and would eat it again! 😋

This is my first batch of coconut water kefir! Veeerrryyyy excited to experiment with fermenting different fruits with this fizzy goodness, as well as use it as a delicious probiotic source (I have maxed my yoghurt, sauerkraut & kombucha intake limit of recent).
I ordered the starter off @kulturedwellness & fermented it on the benchtop for 48 hours in 2 litres of coconut water. I am now currently deeeeep into @jordiepieface’s fermented fruit recipes. I’m thinking the classic fermented banana first. Then maybe figs? Let me know if you have tried fermented fruit, I’d love to know how you went! 🙋🏻‍♀️
🍇⚡️🥥

CHORIZO & SWEET POTATO SOUP!!! This soup is NONDAIRY and is quite literally the most velvety soup I have ever eaten. It is so delightful creaminess is attributed to blended cashews!! .
.
4 chorizo links.
2 white sweet potatoes, peeled, cubed.
1 onion chopped.
1 yellow & green bell pepper.
3 cloves garlic, minced.
1 1/2c. Soaked and rinsed cashews.
(Soak for at least 4 hours then rinse).
1 bunch Italian leaf kale.
1 cup or a little more white wine.
3 32 oz boxes of chicken stock.
1 can rinsed garbanzo beans.
Paprika, crushed red pepper, turmeric.
.
Cook chorizo links in a Dutch oven (heavy bottom pot) . -med/high heat-Remove to plate, add some light olive oil or avocado oil to pot and sauté onions and bell peppers for a few minutes then add minced garlic and keep stirring. Add a tbsp or so of Hungarian paprika, a few shakes of turmeric & a few shakes of crushed red pepper to taste & kosher salt and pepper. Stir to combine then pour in about a cup of white wine and stir scraping the bottom of pan to release any bits from sausage. .
.
Chop your sausage into bite size pieces (I did little squares but you could do slices) and add to the pot along with the potatoes, stir and then add all your stock (or broth) beans and chopped kale. Bring to boil, reduce heat and cook covered at a simmer for 25-30 minutes or until sweet potatoes are fork tender. Just an FYI , mine was ready and my hubby took longer to come down to eat than I expected... I was afraid I overcooked the potatoes to mushy but they were sooooo velvety as well.... so up to 45 minutes of cooking is great. While the soup is cooking blend your cashews in a high speed blender with 1 to 1 1/2 cups water to the consistency of a thick heavy cream and you add this right at the last 5 minutes stir and serve. *this soup is not crazy spicy but if you want it even more mild then use regular paprika and not Hungarian and just omit the crushed red pepper. .
.#margiemakesit#chorizo#sweetpotato#f52grams#thefeedfeed#foodinspo#instainspo#foodnetwork#thekitchn#kitchn#foodphotography#foodstyling#nondairy#keto#bestsoupever

Raise your hand if you like nachos🙋🏻‍♀️
.
.
As delicious as traditional nachos are, I think this crispy potato version has them beat 🤤
.
How’s it made?
I baked thinly sliced potatoes, added zucchini slices, black beans, chopped bell pepper, jalapeño, cilantro, avocado, and of course “cheese” and salsa💃🏻
.
The 🧀 sauce is made using ingredients from my “mac and cheese” recipe on the blog (the older version, not the baked one). I just used less liquid to keep it THIC😏 added a tad more tapioca starch, and threw in cumin and chili powder to give it that queso-y flavor! Heat it up in a pan over medium heat and you’ve got some BOMBBB queso😋
.
.
P.S. I blame @spiraldiner for my nacho cravings, because they have the best vegan nachos EVER and they are always posting them 😭😩😍🤤